This not only quick and easy to make, but economical and delicious to boot! WE loved it! 1 (12 ounce) tin of luncheon meat, cubed (I used Spam with bacon, 250g tin) low fat cooking spray 1 small onion, peeled and chopped 1 small green bell pepper, trimmed and finely chopped
320g of cooked brown rice (2 cups0 1 (460g) tin of pineapple chunks in juice (20.5 ounce tin) 145g frozen peas (1 cup) 1 tsp dried dill weed, crushed 1 small punnet of cherry tomatoes, halved (1 cup) 60g dairy sour cream (1/2 cup) fine sea salt and black pepper to taste (You won't need much salt as the meat is salty) Spray a large non-stick skillet with the low fat cooking spray. Add the cubed meat, onion and peppers. Cook stirring frequently, over medium high heat, until the meat is browned and the vegetables are soft. Drain the pineapple, reserving 6 fluid ounces of the juice and discarding the remainder. Add the pineapple, reserved juice, rice, peas and dillweed to the skillet. Cover and reduce the temperature. Cook, simmering, until the peas are tender, about 4 to 5 minutes. Stir in the tomatoes and sour cream. Cover and simmer just until the tomatoes are heated through, about 2 minutes longer. Season to taste with salt and black pepper and serve. Delicious! |
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